Complete with shrimp and roast pork, this simple and satisfying Singapore noodle stir-fry comes together in a matter of minutes.
Cooking the stir-fry in batches allows the wok to maintain high heat even over lower-power home burners.
I bet if I were to hop on a plane and fly directly to Singapore, it would be hard—if not impossible—to find so-called "Singapore noodles" at any restaurant. WhereI find them? For starters, a heck of a lot of Chinese restaurants. Seasoned with curry powder, the thin rice noodles are stir-fried along with shrimp, char siu , and a mix of vegetables.
If you're not able to find this type of rice-stick noodle, look for ones that list only water and rice in the ingredients. Some noodles are made with tapioca flour, which I find a bit too starchy for stir-frying. As for the vegetables, onions, bell peppers, and carrots are very common, though you can also add celery, bean sprouts, and snow peas. The main thing is to aim for a mix of colors while also making sure the vegetables retain some crunch during stir-frying.As with all home stir-frying recipes, I cook the ingredients in batches, since overloading the wok will lower its temperature, and high heat is an absolute necessity for stir-frying.
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